The evening closed with a warm conversation with John Anderson, co-owner. We highly recommend the mochi ice cream from their variety of desserts. We ended with sharing mochi ice cream (green tea, mango, and strawberry), which provided a soothing chill for our taste buds. Both dishes were served at the proper temperature with Western utensils provided along with the hashi (Japanese for the Americanized chopsticks). It’s served with your choice of shrimp, chicken, or pork. The dish is a spicy chicken broth topped with tomato, menma, red bell pepper, cilantro, scallion, and a wedge of lime. I chose the special, Tom Yum Ramen, homage to Thai Tom Yum soup. Gail, who is trying to be a vegan-at least that week-chose Bibimbap with vegan tofu, a dish with organic Asian mountain root vegetables over rice, a spicy sauce, and topped with a sunny side egg (she opted to skip the egg). The timing was perfect between appetizers and our main meal. Both were amazingly delicious, and our taste buds craved more of the same. She patiently explained each dish and asked about our preferences before making her recommendations.įor appetizers, we chose gyoza and edamame. Sarah, our main server, was attentive and extremely knowledgeable about every entree on the menu. We were able to laugh and hear one another while talking. Miyagi invites one in with an open and warm atmosphere with high ceilings and a choice of bar, table, or booth seating designed to allow for privacy when dining. Miyagi has an open bar with a recently expanded array of sake (Japanese alcoholic drink made of fermented rice). Sarah and Gi were the hosts and greeted us with their kind smiles. Miyagi Ramen Bar opened in August 2017 and is owned by Jeong Hoon "Kim" and his life partner, John Anderson. (The ice cream is from Woodside Farm Creamery, so you know it’s delicious.Ingredients to a delicious meal.I love eating, but then, who doesn’t? My dining partner, Gail, and I recently ate at the Miyagi Ramen Bar located in the Safeway shopping center. I went for the black-and-white milkshake, served with a wide straw and a spoon. I initially intended to order one of the wild creations you can find at this coffee and ice cream shop, but the aforementioned ramen left little room. The black-and-white milkshake at Mug & Spoon I rate the chicken saag even higher, even though the cooked spinach doesn’t make for an attractive picture. The slightly blistered naan was also excellent. With beautiful stemware and weighty silverware, this restaurant has an upscale atmosphere. The golden-brown samosas were plump with vegetables and prettily presented. Indigo, new in Rehoboth, is the only Indian eatery at the beach. The dish also included fennel-a nice twist. Dust it with semolina and fry it, however, and even a bite of tart lemon is darn good. Note to self: What looks like sliced yellow squash in the calamari dish is actually sliced lemon. Thank Google for the glossary-the menu could use one! The flavors, though, were divine.Ĭalamari at Crust & Craft//Photo by Pam George The slightly cloudy base was brimming with pieces of grilled chicken, pickled ginger, corn, menma (a Japanese condiment made with bamboo shoots), kikurage (jelly ear fungus), narutomaki (cured fish surimi), butter, ajitama (half a boiled, seasoned egg), sesame seeds, scallions and a tangle of slurpable noodles. Miyagi offers eight kinds of ramen, as well as a special or two. Here’s a sampling of some of my favorites. I recently went fishing for some new flavors along the coast.
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